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The ingredients needed to make Aloo Matar Curry:
- Get 3-4 boiled Aloo(potatoes)
- Prepare 1 Cup Matar/ Peas
- Use 3 Tomatoes
- You need 2 Onions
- You need 2 Green Chillies
- Provide 1 TableSpoon Ginger Garlic Paste
- Prepare 1 TeaSpoon Jeera /cumin seeds
- Get 1 Pinch hing / asafoetida
- Take 1 tablespoon Desi Ghee
- Use Spices
- You need 2 Teaspoon Besan/gram flour
- Use 2 teaspoon dhaniya(Coriander) powder
- Prepare 1 TeaSpoon Laal Mirch (red chilli)Powder
- Use 2 TeaSpoon Kashmiri Laal Mirch (red chilli)Powder
- Use 1 TeaSpoon haldi ( Turmeric)powder
- Provide 1 TeaSpoon Garam Masala
- Prepare 1 TeaSpoon bhuna jeera (roasted cumin)powder
- Prepare 1 teaspoon Roasted Kasuri Methi
Steps to make Aloo Matar Curry:
- Cut boiled aloo in medium-small size pieces.
- Chop Onions very finely, grind tomatoes, green chillies & Ginger garlic paste finely into purée in a mixer grinder.
- Then take a kadhai, add 1 Big Spoon Oil in it & keep the gas on medium flame.
- When oil gets heated up, add 1 Teaspoon Jeera in it & let it sizzle.
- When Jeera starts sizzling, add finely chopped onions in it & roast them till they are golden brown in colour.
- Then add 1 Teaspoon Haldi Powder in it & roast for 1 minutes.
- After 1 minute, add finely grinded tomato purée with 1 Teaspoon Salt so that they start releasing oil quickly.
- After 5-6 minutes, when oil is completely released, add spices mix & 1 Cup Matar in it & roast them for 2-3 minutes till Matar becomes soft.
- After 2-3 minutes, when Matar becomes soft add chopped aloo pieces in it with some water, 1 Teaspoon Garam Masala, 1 Teaspoon Roasted Jeera Powder & 1 Teaspoon Roasted Kasuri Methi.
- Mix them properly & let them cook for 4-5 minutes on low flame.
- After 4-5 minutes, Your Aloo Matar Curry is ready to be served.
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